She also has plans to expand her retail line of cookies, sweets and spreads. Last November, she rolled out her fourth outlet in ION Orchard and will open a fifth outlet in Jewel Changi Airport next month. Two years year, it was relaunched as Violet Oon Singapore and outlets in National Gallery Singapore and Clarke Quay followed shortly. In 2012, she roped in her children, Tay Yiming and Tay Su-lyn to start Violet Oon’s Kitchen. In the 1990s, she opened eateries in Takashimaya and Bukit Pasoh Road, which have since folded.īut she has made a successful comeback with her successful Violet Oon Singapore brand of restaurants. Following that, she started a culinary tabloid called The Food Paper, conducted overseas food tours, wrote cookbooks and appeared in cooking programmes on television. She crafted her skills at Le Cordon Bleu and went on to work in the pastry department at esteemed kitchens including Providence (2 Michelin Stars), Le Bernardin (3 Michelin Stars), and Rebelle (1 Michelin. In the early 1980s, she was the food critic for the now-defunct The Singapore Monitor newspaper. Instagram Originally from California, Sam quickly found an affinity for the hospitality industry after graduating from UCLA. Hailed as the doyenne of Singapore cooking, Violet Oon has been involved in shaping Singapore’s food scene in myriad ways. Violet Oon, chef-owner of Violet Oon Singapore RELATED: Lanshu Chen Announces The Closing of Le MoûtĨ. No doubt, her next move will be closely watched by those on the restaurant scene. Despite the closure of Le Moût, Chen still runs several businesses in Taichung - Gubami, a gourmet beef noodle eatery, speakeasy bar Gôut Bar and Choux Choux patisserie. Last year, Chen stunned gourmands with the closure of Le Moût as the demands to interact with the public proved to be too much for her to handle. In 2011, Le Moût was incepted into the ranks of Relais & Chateaux, France's top-ranking hospitality federation, which brought her cuisine to a wider global audience. Although she decided to close Le Moût on its 10th anniversary last December, the restaurant had left a strong impression, wowing diners with her exquisite style of haute French cuisine that is interwoven with sustainable Taiwanese produce. Chen Lanshu, chef-owner of Gubami, Gôut Bar and Choux Choux in TaiwanĬhef Chen Lanshu has put Taiwan on the world’s gastronomy map with Le Moût, her acclaimed French fine-dining in Taichung. RELATED: Better Together: Meet The Dynamic Couple Behind Two-Michelin-Starred Tenku Ryugin in Hong Kongģ. After heading the pastry team at Tate Dining Room And Bar in Hong Kong for a year, the she decided to rejoin Tenku Ryugin in 2015 to work alongside with Hidemichi, who is its chef de cuisine. Mizuho was also pastry chef at Bulgari Tokyo-Osaka before joining the opening team of Tenku Ryugin, the first overseas outlet of Nihonryori Ryugin, in 2012. After completing training stints in Helene Darroze in Paris and el bulli in Spain, she returned home to hone her craft at the three-starred Nihonryori Ryugin in Tokyo, where she met her husband-to-be, Hidemichi Seki. One half of the dynamic couple that runs the restaurant is Mizuho Seki, who is its head pastry chef. Lauded with two Michelin stars over the past seven years, two-Michelin-starred Tenku Ryugin is one of the most talked-about names in the contemporary kaiseki scene in Hong Kong. Mizuho Seki, head pastry chef of Tenku Ryugin in Hong Kong Cherry oak and stained wood finishes lend a rustic and warm touch, encouraging its diners to come here, stay awhile and watch the world go by.2. You’ll find an entire wall lined with 1920s wool spools, which from afar almost resemble rows upon rows of ancient Chinese abacus, and reclaimed materials such as 1890s light fixtures. The menu is designed for family-style dining – split into snacks, appetizers, mains and sides to encourage sharing – and boasts favorites like deviled eggs sprinkled with crispy chilli and a refreshing take on seafood with branzino served with snow pea, pickled lemon and green garlic.Ĭulinary creations aside – the dining room’s interior (designed by Bauhaus alumni Stewart Gerard), repurposes vintage materials with a modern update. Chef Thomas Chen, of famed Michelin restaurant Eleven Madison Park, showcases a contemporary American menu with Asian influences. If you’re a sucker for classic Chinese dishes in a refined setting, Tuome NYC – a cozy restaurant in East Village – is an apt choice for any discerning foodie. Whether it’s a mishmash of Korean and Mexican flavors stuffed into a burrito, or a hybrid of traditional Western dishes peppered with Thai spices, it’s safe to say that ‘East meets West’ is most certainly here to stay. Asian fusion restaurants are a dime a dozen in Manhattan, with Eastern-inspired eateries popping up all over the city.
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